Fluffy Banana Pancakes
Ingredients
- Wet Ingredients:
- 1 can (300 mL) Eagle Brand® Original or Low Fat Sweetened Condensed Milk (or Eagle Brand Dulce de Leche Caramel Flavoured Sauce)
- 1 1/4 cups (300 mL) water
- 1/4 cup (50 mL) Canola Oil
- 3 large eggs, well beaten
- 2 tbsp (30 mL) white vinegar
- 1 1/2 tsp (7 mL) pure vanilla extract
- Dry Ingredients:
- 2 1/2 cups (625 mL) Robin Hood® Cake & Pastry Flour
- 1 tbsp (15 mL) baking soda
- 2 tsp (10 mL) baking powder
- 1 1/2 tsp (7 mL) salt
- Additional Pancake Ingredients:
- butter for pan frying
- about 3 bananas, very thinly sliced
Directions
Step 1:
Wet Ingredients: Whisk all ingredients together.
Step 2:
Dry Ingredients: Sift all ingredients together into a large bowl.
Step 3:
With a wooden spoon, stir one quarter of the wet mixture into dry mixture, stirring very well until there are no more lumps. Repeat three more times with remaining wet mixture. If mixture is very lumpy, mix with blender or immersion blender. If you have time, refrigerate until very cold, about one hour (pancakes will be easier to make). If batter becomes too thick, thin with a bit of water.
Step 4:
Make Pancakes: Add enough butter to lightly coat the bottom of a non-stick pan or griddle and melt over medium heat. Pour about 1/4 cup (50 mL) of pancake batter into pan. Let cook until many large bubbles appear on the surface. Top with banana slices. Flip pancake and cook on other side until lightly browned and cooked through, about one more minute. Repeat with remaining batter. (Pancakes may be kept warm on a baking sheet in warm oven (200°F/100°C oven).
Step 5:
Serve with Maple Syrup or Maple Cream
Tips
Leftover batter may be covered and refrigerated for two days.
Variation: Use blueberries or thinly sliced apples in addition to or instead of the bananas.